Monday, October 17, 2011

Carrot Cake Cupcakes with Dulce de Leche Buttercream

Today I felt like a pretty popular girl. Actually, I felt popular all weekend. Thanks to these cupcakes :)

I had a piano recital on Friday night, and I offered to bring something to add to the refreshments table. I had stumbled on these the day before my lesson, and I was desperate for an excuse to make them. So I did, and my streak of popularity lasted from Friday night to today at lunch, through Saturday when I gave one to Kelsey at a study date and one to Rachel as a thank you for a book loan, to today when they made a hit at lunch.

I just ate two one for dessert, and I like them more today than I did on Friday. Rachel was a little indignant when she learned I was pairing carrot cake with anything other than cream cheese frosting, but these got her enthusiastic blessing :)

So when your social calendar is looking a a little sparse, make a batch and bask in the admiration of those around you. Or just enjoy sharing them with your best friends, because that's what it's all about!

Preheat oven to 325 degrees. Line muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and coconut, as well as pineapple and nuts if desired. In another bowl, whisk together dry ingredients. Stir dry ingredients into carrot mixture until well combined.

Cream together butter and powdered sugar on low using an electric mixer. Add cream and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down sides of bowl. Add the dulce de leche and beat to incorporate. Frost cupcakes with pastry bag and tip or knife. Top with toasted coconut if desired.

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Hi! I'm Rosie, a high schooler in the pretty Pacific Northwest and the voice on the blog. I spend a great deal of time at school and doing schoolwork, but outside I love to cook, bake, play the piano, read, and spend time with my friends and family. Thanks for joining me! :)